This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bean-and-Beef Enchilada Casserole

Makes: 6
to 8
servings

Prep 25 mins
Chill24 hrs
Bake
350°F 40 mins

Ingredients

1/2
pound
lean ground beef

1/2
cup
chopped onion

1
teaspoon
chili powder

1/2
teaspoon
ground cumin

1
15 ounce can
pinto beans, drained and rinsed

1
4 ounce can
diced green chili peppers

1
8 ounce carton
dairy sour cream or light dairy sour cream

2
tablespoons
all-purpose flour

1/4
teaspoon
garlic powder

8
6 inches
corn tortillas

1
10 ounce
can enchilada sauce or one 101/2-ounce can tomato puree

1
cup
shredded cheddar cheese (4 ounces)

Directions

1.
In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2.
In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3.
Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.